Emulsions co-stabilized by soy protein nanoparticles and tea saponin: Physical stability, rheological properties, oxidative stability, and lipid digestion.

[1]  C. Ooi,et al.  Biomolecule-based pickering food emulsions: Intrinsic components of food matrix, recent trends and prospects , 2021 .

[2]  Like Mao,et al.  Fabrication and characterization of curcumin-loaded pea protein isolate-surfactant complexes at neutral pH , 2021, Food Hydrocolloids.

[3]  Lei Dai,et al.  Stability, Interfacial Structure, and Gastrointestinal Digestion of β-Carotene-Loaded Pickering Emulsions Co-stabilized by Particles, a Biopolymer, and a Surfactant. , 2021, Journal of agricultural and food chemistry.

[4]  Shuang Zhang,et al.  Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate , 2021 .

[5]  L. Tian,et al.  Mixed plant-based emulsifiers inhibit the oxidation of proteins and lipids in walnut oil-in-water emulsions: Almond protein isolate-camellia saponin , 2020 .

[6]  Xiaoquan Yang,et al.  Oil-Water Interfacial-Directed Spontaneous Self-Assembly of Natural Quillaja Saponin for Controlling Interface Permeability in Colloidal Emulsions. , 2020, Journal of agricultural and food chemistry.

[7]  L. Tian,et al.  Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins. , 2020, Food chemistry.

[8]  D. Mcclements,et al.  Nanochitin-stabilized pickering emulsions: Influence of nanochitin on lipid digestibility and vitamin bioaccessibility , 2020 .

[9]  Lianzhou Jiang,et al.  Deciphering the structural network that confers stability to high internal phase Pickering emulsions by crosslinked soy protein microgels and their in vitro digestion profiles. , 2020, Journal of agricultural and food chemistry.

[10]  Lei Dai,et al.  Influence of interfacial compositions on the microstructure, physiochemical stability, lipid digestion and β-carotene bioaccessibility of Pickering emulsions , 2020 .

[11]  Li Yang,et al.  Homogenization pressure and soybean protein concentration impact the stability of perilla oil nanoemulsions , 2020 .

[12]  P. Ma,et al.  Novel colloidal particles and natural small molecular surfactants co-stabilized Pickering emulsions with hierarchical interfacial structure: Enhanced stability and controllable lipolysis. , 2019, Journal of colloid and interface science.

[13]  Xiaoquan Yang,et al.  Self-Assembled Egg Yolk Peptide Micellar Nanoparticles as a Versatile Emulsifier for Food-Grade Oil-in-Water Pickering Nanoemulsions. , 2019, Journal of agricultural and food chemistry.

[14]  D. Mcclements,et al.  Enhancing the formation and stability of emulsions using mixed natural emulsifiers: Hydrolyzed rice glutelin and quillaja saponin , 2019, Food Hydrocolloids.

[15]  D. Mcclements,et al.  Comparison of natural and synthetic surfactants at forming and stabilizing nanoemulsions: Tea saponin, Quillaja saponin, and Tween 80. , 2019, Journal of colloid and interface science.

[16]  Lei Dai,et al.  Novel Bilayer Emulsions Costabilized by Zein Colloidal Particles and Propylene Glycol Alginate. 2. Influence of Environmental Stresses on Stability and Rheological Properties. , 2019, Journal of agricultural and food chemistry.

[17]  Lei Dai,et al.  Novel Bilayer Emulsions Costabilized by Zein Colloidal Particles and Propylene Glycol Alginate, Part 1: Fabrication and Characterization. , 2018, Journal of agricultural and food chemistry.

[18]  Xiaomei Pei,et al.  Novel Oil-in-Water Emulsions Stabilised by Ionic Surfactant and Similarly Charged Nanoparticles at Very Low Concentrations. , 2018, Angewandte Chemie.

[19]  D. Mcclements,et al.  Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers. , 2018, Journal of agricultural and food chemistry.

[20]  D. Mcclements,et al.  Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation. , 2018, Journal of agricultural and food chemistry.

[21]  D. Mcclements,et al.  Improving emulsion formation, stability and performance using mixed emulsifiers: A review. , 2017, Advances in colloid and interface science.

[22]  Lei Dai,et al.  Characterization of Pickering emulsion gels stabilized by zein/gum arabic complex colloidal nanoparticles , 2018 .

[23]  D. Mcclements,et al.  Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins. , 2017, Food research international.

[24]  D. Mcclements,et al.  Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance. , 2016, Advances in colloid and interface science.

[25]  David J. French,et al.  Making and breaking bridges in a Pickering emulsion. , 2015, Journal of colloid and interface science.

[26]  Xiaoquan Yang,et al.  Synergistic interfacial properties of soy protein–stevioside mixtures: Relationship to emulsion stability , 2014 .

[27]  Chuan-he Tang,et al.  Soy protein nanoparticle aggregates as pickering stabilizers for oil-in-water emulsions. , 2013, Journal of agricultural and food chemistry.

[28]  Chaoyang Wang,et al.  Synergistic stabilization and tunable structures of Pickering high internal phase emulsions by nanoparticles and surfactants , 2013 .

[29]  C. Genot,et al.  Modifications of interfacial proteins in oil-in-water emulsions prior to and during lipid oxidation. , 2012, Journal of agricultural and food chemistry.

[30]  E. Dickinson.  Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets , 2012 .

[31]  E. Puolanne,et al.  Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions. , 2008, Meat science.

[32]  Eric A. Decker,et al.  Antioxidant Activity of Proteins and Peptides , 2008, Critical reviews in food science and nutrition.

[33]  B. Binks,et al.  Double inversion of emulsions by using nanoparticles and a di-chain surfactant. , 2007, Angewandte Chemie.

[34]  S. Gunasekaran,et al.  Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions , 2007 .

[35]  B. Binks,et al.  Synergistic stabilization of emulsions by a mixture of surface-active nanoparticles and surfactant. , 2007, Langmuir : the ACS journal of surfaces and colloids.

[36]  P. Wilde,et al.  The role of interactions in defining the structure of mixed protein-surfactant interfaces. , 2005, Advances in colloid and interface science.

[37]  P. Wilde,et al.  Proteins and emulsifiers at liquid interfaces. , 2004, Advances in colloid and interface science.

[38]  E. Dickinson,et al.  Competitive adsorption of proteins and low-molecular-weight surfactants: computer simulation and microscopic imaging. , 2003, Advances in colloid and interface science.

[39]  Bernard P. Binks,et al.  Emulsions stabilised solely by colloidal particles , 2003 .

[40]  B. Binks.  Particles as surfactants—similarities and differences , 2002 .